Vitamin E – This book covers the entire syllabus of “Nutrition and Dietetics” prescribed by BNMC-for all Diploma in Nursing Science and Midwifery students. We tried to accommodate latest information and topics. This book is examination friendly setup according to the teachers’ lectures and examination’s questions. At the end of the book previous university questions are given. We hope in touch with the book students’ knowledge will be upgraded and flourished. The unique way of presentation may make your reading of the book a pleasurable experience.
Vitamin E
Vitamin E is a fat-soluble vitamin. Chemically it is known as tocopherol. Tocopherol inhibits oxidation hence it is known as antioxidant vitamin.
It is stable to heat and acid. It is lost during processing of fruits vegetables and meats.
Sources of Vitamin E:
Vitamin E is widely distributed in foods. The richest sources of vitamin-E are:
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| Animal sources: |
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Functions of vitamin-E:
1. Acts as antioxidant: keeps oxygen in body from destroying other nutrients. It is essential for reproduction.
2. It is essential for brain development.
3. It protects red blood cells from hemolysis by oxidising agents.
Daily requirement of vitamin-E:
- For male person: 30 IU
- For female person: 25 IU
Effects of vitamin-E deficiency:
Vitamin-E deficiency is not common in human beings. In premature babies it shows impaired fat absorption. In pregnancy deficiency causes hemolytic anaemia in newborn baby deficiency causes liver necrosis.
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